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Jim Beam Apple Bourbon Smoked Pork Shoulder

This Jim Beam Apple Bourbon Smoked Pork Shoulder is perfect to smoke a roast to make into shredded pork! Injection and rub make tender meat! Use a metal injector for easy injection to the pork shoulder. Smoke low and slow, this is perfect to make on Pit Boss Smoker or any pellet smoker!
Prep Time15 mins
Cook Time7 hrs 30 mins
Fridge Time1 d
Course: Entree
Cuisine: American, BBQ
Servings: 20 Servings
Author: Guy Who Grills


Jim Beam Apple Bourbon Smoked Pork Shoulder Rub Ingredients

  • Pork Shoulder Roast
  • 1/2 Cup Smoked Paprika
  • 1/4 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 1/3 Cup Garlic Powder
  • 2 Tbsp White Salt
  • 1 Tbsp Chili Powder
  • 1 Tsp Cayenne Pepper
  • 2 Tsp Ground Black Pepper
  • 1 Tsp Dried Oregano
  • 2 Tsp Cumin

Jim Beam Apple Bourbon Smoked Pork Shoulder Injection Ingredients

  • 1 Cup Apple Juice
  • 1/2 Cup Jim Beam Apple Bourbon
  • 1/2 Cup Sugar
  • 3 Tbsp Salt
  • 2 Tbsp Worcestershire Sauce


  • I recommend injecting and rubbing your pork shoulder roast at least 24 hours before smoking this allows the roast to absorb the flavor but also tenderize the meat as well.
  • Mix the injection ingredients until the sugar and the salt are dissolved.
  • Use an injector to inject the mixture into your roast.  I flipped my mine over and did all the sides I could with the injected liquid.
  • In a bowl mix together all of the dry spices, you can also do this in a large container to have the rub already on hand and keep what you don’t use.
  • Rub your roast with the rub until it is all coated.
  • Cover in an airtight container and store in the fridge.
  • The day you are ready to smoke your roast pull it out and allow it to reach room temp before smoking it. I let my roast rest for about an hour.
  • Now, this is where it pays to know how your smoker cooks and how you like to smoke.  I like to do a low, slow smoke using the smoke setting on my Pitboss. Startup your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting.
  • Now your smoke times may vary but I smoked mine for 4 hours at 200 degrees, followed by 2 1/2 hours at 225 degrees, and then at 250 for another 1 hour. Personally, I wanted to smoke lower and slow but life with kids happened so I moved up the cooking time, the results were still amazing!
  • When your roast has reached an internal temperature of at least 160 degrees pull the roast out and allow the roast to rest before cutting into the roast!
  • The meat will shred perfectly for pulled pork or any pulled pork recipe!
  • Serve and enjoy!